Add Sausage Link Recipe
Make Add Sausage Link Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Links
Optional Serving Additions
Method
Sausage Links
- 1
Bring sausages to room temperature
Remove the sausage links from refrigeration 15–20 minutes before cooking. Pat them dry with paper towels to remove excess moisture so they brown evenly.
- 2
Preheat pan
Place a large heavy skillet (cast-iron or stainless steel) over medium heat. Add 1 tablespoon olive oil and allow it to warm until shimmering but not smoking, about 1 minute.
- 3
Season
Lightly sprinkle the sausage links with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, turning to coat all sides. (If sausages are already well seasoned, you may skip additional salt.)
- 4
- 5
Finish cooking through
Reduce heat to medium-low and add 2–3 tablespoons water or chicken broth to the pan (optional) and cover with a lid. Simmer gently for 6–8 minutes, turning once, until internal temperature reaches 160°F (71°C) for pork sausages. If you prefer crispier skins, remove the lid for the last 2 minutes and bump heat to medium-high while turning frequently.
- 6
Rest
Transfer sausages to a plate and let them rest for 3–5 minutes. Resting allows juices to redistribute and prevents them from drying out when sliced or placed in a bun.
Optional Serving Additions
- 7
Warm buns
If using buns or rolls, split and toast them cut-side down in a dry skillet or under a broiler for 1–2 minutes until lightly golden.
- 8
- 9
Serve
Serve immediately while hot. Leftover cooked sausages can be refrigerated for up to 4 days or frozen for up to 3 months.